Rustic bread (on a long dough)

The leaven has frozen

Uh, don't panic. Is the patient still alive?

[lappl1]

lappl1, Lyudochka dough will not be lost. I stood for more than 4 days.

[Loksa]

Loksa, Oksanochka just stir well and everything is according to the recipe. Does the smell of bread come from the leaven (dough)?

The dough will not disappear. I stood for more than 4 days.

Ah ... Well then, good! I will bake only one bread. The dough will be ready in an hour.

[Anatolyevna]

Anatolyevna, Tonya, I'm talking about the drunken one, I'm calling. I'll put my bread today at 21-00

[Loksa]

Loksa, Oksanochka, I ran and checked my leaven in the refrigerator. Lives well.

I'm talking about drunken

I don’t know yet, I’ll tell you.
Apologies are accepted.

[Anatolyevna]

Anatolyevna, Ha, this dough I have is bubbly, oh what, I do not doubt it! In our bread, you can mix the dough with a whisk, but the dough I'm on xp, but that's tomorrow!

Girls, Tonya, Oksana, the dough is kneaded in HP. How long does it take for him to come up? And how long does it take for proofing already in the workpiece? I am waiting for an answer, as the dough will be ready soon.

Here it is written how it is suitable to divide, shape and proof for 20 minutes, and in wheat-rye, 40 minutes is suitable - this is also approximately.

[lappl1]

lappl1, Lyudochka to approach the dough for 20-30 minutes and proofing as well, there is a time can be increased to 40 minutes. It is better to increase the proofing of the dough in time.

[Antonina]

Antonina, so it is better to increase the proofing?

[Loksa]

LoksaYes, Oksanochka is better this way.
And another advice when the dough is 3 hours, it is better not to increase this time. The taste is not the same, I tried it.

go up to the dough for 20-30 minutes and proofing as well, there is a time can be increased to 40 minutes. It is better to increase the proofing of the dough in time.

So little? 20 - 30 minutes is not even customary. Usually 90 minutes is fine. Well, I'll look at his behavior. Thank you, Tonya, for answering so quickly. I went to put the dough for proofing. So beautiful, smelling! She gave her husband a dough to smell - he asked for a cucumber!

And another advice when the dough is 3 hours, it is better not to increase this time. The taste is not the same, I tried it.

I am strictly following the recipe while walking. She did not even begin to reduce the amount of dough. I left it for the next bread, and used this whole thing.

[lappl1]

lappl1, in

[Oksana]

Oksana, And at what temperature is the oven? Tonya, Oksana, tell me, girls. Right now, I'll put the preparation for proofing.
Girls, it's so interesting. In 30 minutes the dough rose so much, other breads did not rise so much during this time.

[lappl1]

lappl1, Lyudochka, I bake in a moderately preheated oven, I don't have a thermometer.

Yeah ... so far I've put it on 250 *. This is probably a bit too much. Right now I will reduce to 220. Thank you, Tonya! We bake bread together online,

Well, put the dough. True, there is no fresh yeast in our yard store on Sunday evening. I had to use dry ones. I pushed the pan into the oven with the light on, since where it is warm, a large container does not fit. In the morning I will put on the HP with a quick starter, then I will do the second stage. I will report!

[paramed1]

paramed1, Veronica will be waiting for the report.

Tony, certainly. I forgot, changed the flour, since I don't bake for the highest grade, 150 grams 1 grade and the rest is whole grain. And then the husband cannot be otherwise, type 2 diabetes ...

Veronica, how much dry yeast did you put in? True, I now have raw ones - I'm rich. Yesterday, until 2 am I divided the yeast in 10 - 20 - 30 grams. But now that's enough for a long time.
And I already have bread in the oven

[lappl1]

lappl1Look, Lyudochka, the crust will be dry.

I'm looking, Tonya! Not baked yet. But towards the end, things are moving. And you won't scare me with a crust. This is my favorite place in bread.

Phew, baked! Tonya, even he turned out ugly for me. It tore it up from below from all sides, although it stood in the workpiece for 40 minutes. The dough was soft. What should I do to make it beautiful? Now it is cooling down. I'll cut it tomorrow.

[lappl1]

lappl1, Anoint Lyudochka with water and cover with a towel.

Tore it up from below from all sides,

This is normal, it happens. One loaf is even, the second is the same.

[lappl1]

lappl1, Luda, it turned out beautiful - big. Do you think it can be cut?

Looks like Keith! : rose: I baked in a saucepan, I didn't smear the lid, I didn't even think. Then it was time to shoot, and he stuck to the lid - Fuh is also funny!

[lappl1]

lappl1, Lyudochka is a beautiful bread!
I wait a bit, I don't have enough patience.

Tonya, Oksanchik, thank you, my dears! And for the help, and for the kind words! But I want to be prettier. Oksana, did you bake him in his uniform?

Looks like Keith!

Yeah, why would he compose instead of a fountain?

Anoint Lyudochka with water and cover with a towel.

Yes, commander! Already done! Tomorrow I'll show you a cut and taste impressions. And I'll report on the aroma right now. Divine! That's the whole report so far!
Tonya, thank you for the recipe! It turned out that everything is very simple! They cost themselves a pan-dough-dough. The main thing is not to forget to come up in time and do with them what you should!

I wait a bit, I don't have enough patience.

Maybe I wouldn't have waited long either, but I won't eat today. Late for food.

[lappl1]

lappl1, Lyudochka, I'm so glad that I liked the recipe. Tomorrow I'll wait for the cut and taste of bread. (Did you like it?)

Luda, it turned out beautiful - big. Do you think it can be cut?

Oksana, judging by my test, it would not have been possible to cut it - too soft. I now think that it is better in the form of an oven. Since the dough is soft, the billet rushes in all directions. And it seems to me that the proofing was not enough. breaks bread usually from insufficient proofing. And in the form you can keep it in the proofer for a longer time. And it will only grow upwards, not undermining from below. Well, that's right, my speculation.
Oksana, tell me, at what temperature did you bake? Maybe I was very big (220 *)?

Lyudochka, I'm so glad I liked the recipe. Tomorrow I'll wait for the cut and taste of bread. (Did you like it?)

I liked the recipe very much. The main thing is that I was afraid for nothing. Tonya, don't even hesitate - tomorrow I'll show you the cuts. But I am already sure that it will be beautiful and tasty.

Luda, took 3 tsp of yeast, 9 grams somewhere. He walks in full swing already in the oven with the light on. And the roof blows and cracks from an overabundance of yeast or from insufficient time for proofing. Each time, the process can go differently, and the flour can react differently, and the yeast can be very strong.
I wonder what I can do with tsz flour. I really want to feed my husband!

yeast took 3 tsp, 9 grams somewhere.

Thank you, Veronica! In my calculation, it turned out 5.5 tsp. dry. Seemed too much. Therefore, I waited for fresh ones, although it is more customary for me to bake on dry ones.

And the roof blows and cracks from an overabundance of yeast or from insufficient time for proofing.

So I think that my bread was torn apart from insufficient proofing. Well, nothing, next time I'll do it right.

I am afraid all the time that it will stop. Lyudochka, I bake in an earthenware pan, I have gas, and these are such dances, today I will bake, I will write the temperature, but it must also be adjusted! Last time I had a big 220 - then I turned it down for half an hour. Then I thought, I'm putting on a cold saucepan, I turned it down early. Something like this, the dough is bursting with 3 liters from the top, and you remove the lid, it goes down ?! I want to separate the bun and see - will it also increase in volume?
Tonya, do you have a thermometer?

I read from Admin that 25 grams of raw yeast is 7 grams of dry and I added 14 grams of dry yeast.
At the expense of the temperature, I think it was like this: they put it in a hot oven - the bread exploded there (by analogy with other breads from our site), and then they baked it in a cooling one? Tanya, was that so? : girl-th: But here I have not one bread yet exploded, like people in the pictures and you, Luda, by the way. Therefore, I bake in a mold, on the advice - I don't remember who, I don't remember which recipe - it was written that the form replaces the explosion!

Good morning! Oksana, dry yeast is about 1: 4 to wet, but I put less, because with less, everything rises. The same Admin-Tatiana somewhere had a proportion of yeast to flour, 1 g to 100 g flour, in my opinion. So you have to decide for yourself how to put it. Sveta-Neighbor wrote that she put a dessert spoon, that is, 2 teaspoons, and it turned out to be good bread. Fig you will understand this dough!

Tonya, Oksana, here are my incisions. Today we had breakfast with this bread. The taste is wonderful! Different from the bread I bake.

I read from Admin that 25 grams of raw yeast is 7 grams of dry yeast and I added 14 grams of dry yeast.

Veronica, Oksana, the ratio of dry to wet yeast seems to be 1: 3. That is, 50 gr. wet = 50: 3 = 16.7 gr. In 1 tsp. there is 3 gr. dry yeast. That is, it turns out 16.7: 3 = 5.6 tsp. In general, I have such arithmetic. But I still waited for wet yeast, so this recalculation was not needed.

Therefore, I bake in a mold, on the advice - I don't remember who, I don't remember which recipe - it was written that the form replaces the explosion!

Yeah, I remember this advice. Tanya-Admin was also given by other girls. Only with me it is very difficult to do this because of the small size of the oven. This explosion impresses any bread into the "ceiling" of the oven. I'll even show you now that bread from the mold. Cool bread, called Sitny. Very tasty, perhaps the most delicious of those that I baked. And baked in the form of a bakery. But this appearance depresses me. There were no gaps here.

Tonya, forgive me for talking about other bread in your topic and showing it, but I want to figure it out.
I also made this mistake in Tonin's bread. Tonya says that the bread is baked for 20 minutes. But I baked with one large loaf, and Tonechka with two small ones. Therefore, my bread did not need to be baked for 20 minutes. I baked 30, but still not enough. There is a slight imperfection. Well, nothing, next time I'll think of a chёnit.

[lappl1]

lappl1, Lyudochka, gorgeous in my opinion! Tonya, tell me?
I baked my own bread for exactly 45 minutes, and then I decided I needed even more, because half the time the pan is still heating!

[THE AMOUNT OF YEAST INTO THE BAKERY.]

THE AMOUNT OF YEAST INTO THE BAKERY.

Cherednichenko "Bread and Bakery Products"
For dough made with wholemeal flour and / or with fat, more yeast is usually required.
Powdered dry yeast packaged in bags of various weights. The inscription on the package indicates how much flour corresponds to the contents of the bag.
The most common are dry yeast in bags of 7 grams, which corresponds to 25 grams fresh yeast. Dry yeast is on sale in sachets of 11 grams, which corresponds to a cube of fresh yeast weighing 42 grams.

I read this and weighed 14 grams on the scales.

[paramed1]

paramed1, Veronica, I completely agree, there are recipes where 1 gram of yeast each! I am the last one, written 50 and threw it!

So I say that the ratio of dry and wet yeast is a dark matter. But 16 g dry on this bread, my hand will not rise to load ...

[paramed1]

paramed1, 14

Oksana, if 1 to 3, as Luda thought ... But finally my bread will be - I want a lope, drain and put it !!!

Lyudochka, gorgeous in my opinion! Tonya, tell me?

Oh, Ksyusha, thank you! Balm for my doubting soul.

I baked my own bread for exactly 45 minutes, and then I decided I needed even more, because half the time the pan is still heating!

Well, I didn't listen to Tonya ... And I'm obedient - 20, which means 20 minutes. I just added a little time, I had to bake my big loaf for at least 50 minutes.

I am the last one, written 50 and threw it!

Here I am ...

The most common is dry yeast in bags of 7 grams, which corresponds to 25 grams of fresh yeast. Dry yeast is on sale in sachets of 11 grams, which corresponds to a cube of fresh yeast weighing 42 grams.

I read this and weighed 14 grams on the scales.

Oksana, what dry yeast do you have? Dry are also different. Regular and Instant. Instants are less required than conventional dry ones.I always put them 1/3 less than simple dry ones.

So I say that the ratio of dry and wet yeast is a dark matter. But 16 g dry on this bread, my hand will not rise to load ...

Everywhere I see a ratio of dry to wet 1: 3. Luda from LJ (an authoritative baker) also has such a ratio. But this relationship is different with instant ones.

And finally my bread will be - I want a lope, drain and put it !!!

It seems to me that there are not many people on HP who bake strictly according to the author's recipe. And then ...

It seems to me that there are not many people on HP who bake strictly according to the author's recipe.

That's for sure! And I went straight away ...

True, the bread is delicious! I also doubted about the yeast, but I put it according to the recipe, and I baked for time, but I divided it into 2 bars. And now on this dough in x. I bake, I am also self-willed, the main thing is a bun.

Suddenly there were forms, one round, the other long, small. We will expand in them! Otherwise it will explode ...
The second stage has gone. Trying to understand the dough. There is a smell in the house - sourdough bread was baked plus the smell of the dough being prepared, and my husband peeled another orange ...